Green shakshouka

I tried this for the first time in Tel Aviv – it’s super tasty and makes a nice alternative to the classic tomato shakshouka that’s become such a staple brunch dish in the UK. You can find a recipe for this here.

Tomato shakshouka and green shakshouka at ‘Casbah’ in Tel Aviv, served with bread, olives, feta, a salad, yoghurt and tahini.

I have taken some inspiration here from Ottolenghi’s Braised eggs with leek and za’atar but mixed it up a bit with different greens, lots of nutmeg, and topped it with feta, olives, za’atar oil and a pinch of pul biber. I also served it with some homemade sourdough, recipe here.




  • Knob of butter + 1 tbsp olive oil

  • 1 small onion, diced

  • 3 garlic cloves, minced

  • 1 tsp cumin seeds

  • 2 tsp nutmeg, freshly grated or ground

  • ~120g kale, stems removed

  • ~120g spinach, wilted in hot water

  • ~15g fresh parlsey, diced up, keeping some sprigs for decoration

  • Zest & juice of 1/2 a lemon

  • A handful of grated parmesan + extra for sprinkling on top of eggs

  • Pinch of salt & 1 tsp black pepper

  • 120ml vegetable stock

  • 1 heaped tbsp greek yoghurt

  • 4 eggs

Optional toppings:

  • 6 black olives

  • A handful of feta

  • 1 tbsp za’atar + 1 tbsp olive oil

  • A couple of pinches of pul biber (which is a sweeter, nuttier style of chilli flakes without the seeds), or standard chilli flakes



1. Add the butter and 1 tbsp of oil to a pan on medium heat. When the butter begins to foam, add the onions and garlic and fry until golden.

2. Add the nutmeg (fresh and grated tastes SO much better than pre-bought ground) and the cumin seeds. Stir to combine and continue to cook for a further few minutes.

3. In the meantime, wash and chop the kale, removing all stems. Wilt the spinach in some boiling water. Chop the parsley finely.

4. Add the kale and spinach to the pan and stir to combine, continuing to cook until they begin to wilt down even further.

5. Add the chopped parsley, followed by a handful of grated parmesan cheese, the lemon and lemon zest. Season with salt and black pepper.

6. Prepare some vegetable stock and pour approx. 120ml into the pan, stir to combine and cook for a few minutes until the liquid starts to bubble.

7. Next, add the yoghurt. Mix through the kale and spinach sauce. Preheat your grill.

8. Turn the heat up slightly to cook the eggs. One by one, make four wells in the sauce and crack an egg into each. Season each egg with a pinch of salt and a sprinkle of parmesan cheese, then cover the pan with a lid and poach the eggs for around 5 minutes, or until the eggs are just beginning to firm.

9. When your eggs are almost done, place your pan under your grill to cook the top of the eggs and melt the parmesan cheese.



10. Remove the pan from the heat.

11. Slice the olives and roughly chop the feta cheese. Sprinkle both over the top of the shakshouka. The feta should start melting into the hot sauce 😍

12. Mix the za’atar with 1 tbsp olive oil and dollop about the shakshouka. Finish with a few pinches of pul biber (or chilli flakes) and some parsley stems for decoration.


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